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Frozen Pumpkin Mousse Pie Recipe

Photo by: Taste of Home

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The fluffed filling in this mouth-watering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust.

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8-10 Servings
Prep: 25 min. Bake: 10 min. + freezing

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 tablespoons butter, melted
FILLING:
1 can (15 ounces) solid-pack pumpkin
1 jar (7 ounces) marshmallow creme
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions

In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 7-9 minutes or until lightly browned. Cool completely on a wire rack.
For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 331 calories, 14 g fat (10 g saturated fat), 18 mg cholesterol, 168 mg sodium, 48 g carbohydrate, 2 g fiber, 2 g protein.

Frozen Pumpkin Mousse Pie published in Taste of Home April/May 2006, p47

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